Mini Frittata
These are great for breakfast or try them out for lunch with a salad. We like to eat ours with avocado. We try really hard to eat slow. Eating slowly aids in digestion and nutrient absorption. However, these are portable so once you get to where you are going you have something nutritious and delicious to savor.
INGREDIENTS
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- 1 tablespoon oil
- ½ medium onion, finely diced
- 1 cup of mushrooms, thinly sliced
- ½ pound frozen spinach, thawed and squeezed dry OR 1/2 cup chopped veggies of choice (broccoli works great)
- 8 large pasture raised eggs
- ¼ cup coconut milk (the fatty stuff at the top of the can works best) or regular milk works too
- 1 cup of cherry tomatoes, halved
- 5 ounces of Prosciutto di Parma OR tortillas OR leftover bread
- sea salt and pepper to taste
- A regular 12 cup muffin tin OR a silicone muffin tray
INSTRUCTIONS
- Preheat oven to 375 while you prep your veggies.
- Add oil to a sautee pan over medium heat. Add onions and a pinch of salt. Cook until tender, about 5 minutes.
- Add garlic and mushrooms and cook another 5 minutes, or until the mushrooms release their juice and that evaporates. Sprinkle again with salt and now a little pepper. Turn the heat off and allow to cool slightly.
- In a separate bowl add eggs, coconut milk, salt, pepper and beat well.
- Stir in cold drained spinach (or other veggies), then add sauteed mushroom mixture.
- If using metal pan, brush with oil.
- Layer in half a tortilla or a slice of prosciutto to make a cup in the muffin tray. If using bread, simply put the bread in the bottom.
- Fill cups with egg mixture, then garnish with a few halves of tomato.
- Bake for 20 minutes. Allow to cool before serving. Will stay in the fridge for up to 5 days.
TIP: Make these your own by using different veggies, meats or oils. Try experimenting with fresh herbs like basil or dill.
Modified from Nom Nom Paleo
